SIMPLY LOCAL | STUFFED CURRY CRAB DUMPLINGS

Who doesn’t love dumplings?? I love a good curry crab just as much as any Trinbagonian but I often do not like to take the meat out of its shell. So I made this stuffed curried crab dumpling recipe but I also wanted to up the ante. Making the dumplings into pot stickers was surprisingly fun and delicious. The dough isn’t hard to make and the crab is just bursting with flavours from the seasoning. This Chinese origin mixed with our local flavours really makes this dish delectable. A simple twist on a party dish will definitely wow your guest but be careful and at least try one yourself because they will go fast!! Enjoy!

Ingredients

Coconut Curry sauce

2 Tbsp Cuisine Soy bean oil

4 garlic cloves

2 tbsp Curry powder

2 tbsp warm water

½ onion

3 pimentos

2 Chadon Beni leaves

1 Parsley leaf

1 tbsp Tomato paste

2 ½ c Coconut milk

Salt (to taste)

Black pepper (to taste)

Curried Crab

(2) 120g crab meat cans

2 Chadon Beni leaves

1 ½ tbsp Curry powder

2 tbsp Cuisine Soy bean oil

½ Onion

4 Garlic cloves

Salt (to taste)

Black pepper (to taste)

Dough

1 ½ C Cuisine All Purpose flour

A pinch slat

3 tbsp Olive oil

1/4 C hot water

Method

To make the dough add all the ingredients into a bowl and mix well using a spatula. Next flour a flat surface and knead the dough for 10 minutes. Cover and allow to rest for another 10 minutes. Note (This step should not be left out as it aids in the gluten formation. Hot water helps make the dough softer.)

Season the crab with salt, black pepper, chadon beni and curry powder. Place a pan on medium heat and add oil. When the oil is heated add two garlic cloves and allow to sauté until brown in colour. Cut all vegetables into small dice.

Sauté onion and garlic then add crab meat and mix well. Cook for 5 minutes and place aside to cool down.

Take the dough and roll into a log. Next fold into a half and cut . Keep applying this method until you have 16 evenly divvied pieces. (Note : See video on this step )

Flour a surface and roll each piece of dough into thin sheets. Next using your hands take the filling and fill the dough. Enclose the dough but placing all the edges upwards and pinching to make folds. (Note: see video on this step )

To make the coconut curry sauce place a pan on medium heat and add oil. When the oil is heated add two garlic cloves and allow to sauté until brown in colour.

Add onion, garlic, pimento, chadon beni and parsley. Make curry paste and add to the pan keeping on a low heat. Allow to cook for 2 minutes then add curry paste and coconut milk. Lastly add salt and black pepper and let the sauce thicken up. After 3-5 minutes turn off the heat.

Place a pan with oil on medium heat and add the dumplings. Allow the bases to get brown and then add water and cover. Steam for 10-15 minutes and serve with the sauce. (Note: keep an eye on the water content as it may evaporate within the time period. Just keep adding a little at a time.)